Empanadas Amarillas with Mole Amarillo and Pumpkin Filling
Golden empanadas filled with a savory pumpkin and mole amarillo-infused mixture, offering a delicious taste of traditional Oaxacan street food. This mexican-inspired snacks ready in about 75 minutes turns all-purpose flour, unsalted butter, chilled and diced, cold water into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 320 calories and feeds 8, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and diced
- 3/4 cup cold water
- 1 tsp salt
- 2 cups pumpkin puree
- 1/2 cup mole amarillo paste
- 1 small onion, finely chopped
- 1 clove garlic clove, minced
- 2 tbsp vegetable oil
- 1 egg, beaten for egg wash
- 1/2 cup quesillo (Oaxacan cheese), crumbled
Instructions
- Step 1: In a large bowl, combine 3 cups all-purpose flour and 1 tsp salt. Cut in 1/2 cup chilled diced unsalted butter with a pastry cutter until mixture resembles coarse crumbs.
- Step 2: Gradually add 3/4 cup cold water, mixing gently until dough forms. Wrap in plastic and chill for 30 minutes.
- Step 3: Heat 2 tbsp vegetable oil in a skillet over medium heat. Sauté 1 small finely chopped onion and 1 minced garlic clove for 3-4 minutes until soft and fragrant.
- Step 4: Stir in 2 cups pumpkin puree and 1/2 cup mole amarillo paste, cooking for 5 minutes until mixture thickens and flavors meld. Remove from heat and let cool.
- Step 5: Preheat oven to 375°F. Roll chilled dough on a floured surface to 1/8-inch thickness. Cut into 5-inch circles.
- Step 6: Place 2 tbsp pumpkin-mole filling and 1 tbsp crumbled quesillo in center of each circle. Fold dough over and crimp edges to seal.
- Step 7: Brush empanadas with 1 beaten egg and bake on a parchment-lined baking sheet for 25 minutes until golden brown and crisp. Serve warm.
Frequently asked questions
How long does Empanadas Amarillas with Mole Amarillo and Pumpkin Filling take to make?
Total time is about 75 minutes (45 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Empanadas Amarillas with Mole Amarillo and Pumpkin Filling?
Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.
Can I substitute ingredients in Empanadas Amarillas with Mole Amarillo and Pumpkin Filling?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Empanadas Amarillas with Mole Amarillo and Pumpkin Filling for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Empanadas Amarillas with Mole Amarillo and Pumpkin Filling?
Mexican snacks like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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